GARLIC KNOTS - New York Pizzeria Style

Today we're making garlic knots just like a New York pizzeria. To do it right we'll be using cold fermented pizza dough and our homemade pizza steel from episode 1 of this New York pizza series. These garlic knots are loaded with garlic, Pecorino Romano cheese, parsley, and hot pepper. I hope you enjoy them!

WATCH THE WHOLE NEW YORK PIZZA SERIES!

WATCH THIS FOR THE DOUGH AND THE PIZZA STEEL INSTRUCTIONS!

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[alancats]

Every kid who grew up in NYC is addicted to these garlic knots. I mean, it's bread covered in garlic-infused olive oil. How could you not love this? Nice job!

[terrikoop]

So, I was born and raised in Huntington, NY and currently live in South Dakota. This recipe is exactly what I’ve been craving this pregnancy and just can’t find anywhere here. I couldn’t be more happy! I literally make this pizza dough every week now.

[rneustel]

Oh, wow, these look delicious! Your tutorials are always so well done.

[Tray]

I don't care what anyone says. You are the most informative, easiest, simple, and entertaining cook of Italian food on YOUTUBE!! You show how, why, where to buy! I've learned more from you than Lydia, and Mario combined. No need for a survey.🥰🥰🥰🥰❤✌

[river]

"Or worse."

Like the time I had one little bit of the edge on my pizza that got stuck. Most of the toppings fell directly into the oven, and my dough ripped in half. That was not a fun night.

Love this recipe. Will be making garlic knots tonight. I don't have a pizza steel(Had a stone, but it got dropped and broke.), but I do have some excellent cast iron. So they should come out perfect either way. I'm going to make them with some roasted garlic as well(I even put a little bit into the dough itself for that extra garlicky goodness.)
🤣😂🤣

[michelleduncan]

Years ago when I went to NYC with friends to watch the ball drop, we went to an Italian restaurant the next day in Times Square that had THE most scrumptious garlic knots I've ever had. It bugs me that I cannot remember the name of that place so I can easily find it if I go back! You could see them in the display counter swimming in garlic butter and I've been trying to duplicate them ever since. Now this makes me wanna try it again!

[JackiusDecimus]

Made these today using your pizza dough recipe. They're amazing! Thanks so much!

[john]

I made these today. I killed it! Thank you for taking time to share your secrets and do these videos! I did the pizza steel too. Your cold process dough has put me on top and I can’t believe the results I am getting.

[nancyjeanne]

Italian restaurant here serves them with pepperonata. Can’t wait to try both your recipes

[trishyfishy]

i made this for a dinner party with a group of friends that meets a lot for dinner... i am always asked to bring these now. thanks a lot LOL!

[jswful]

Dude, thank you so much for posting this video. Ten minutes ago, an amazing batch of knots was cooked and eaten. The family loves them!

[juliecasson]

OMG! Why have I not thought to make these before! I always have extra dough on hand. Must try. LOVE your channel and have been binge watching for the past 3 days! You need a cookbook to go with your website and all your videos. Excellent work!

[ryan]

Can't stress enough about the cold ferments, more than anything they make all the difference in the world.

For me, I let my cold fermented doughs come up to room temperature, , punch the dough down, ball them, let them rest for a good 45 minutes, shape them the way I want, rest again, then cut or ply them as needed.

I'm often use olive oil for "rolling" dough rather than flour. That is to say, I use sparing coats of oil to roll, shape, and cut dough instead of flour. I've had too many times where using flour to manage dough adds too much of that flour taste and texture, and dries out the dough. I also use a silicone dough mat which REALLY helps. It's nonstick, keeps the surface clean, and often has helpful measures. Before releasing the dough from its container, I lightly grease the surface and any tools I'm using (bowl scraper, silicone spatula, etc).

Something to consider in your arsenal are baking screens. They're tremendously useful for any number of applications, including high temp pizzas, crisping tortillas, or toasting breads. I'm curious how these would fare when a screen is between them and the steel.

[MHarenArt]

Made some two days ago. They were awesome!!! They are super delish to have with over easy "dippy" eggs. YUM!

[ElisaAckerleyNY]

So excited to try this out tonight and watch more of your videos!

[amberhynes]

You make the dough moving/kneading look so easy. I am very knew to baking/cooking outside of my comfort zone but I want to try these.

[LittleKittyCat]

I've been looking for a great garlic bread video. This is definitely the one I want to try out. 👏

[andrewwoodman]

These are fantastic! I'm going to try the next one's stuffed with a beef ragu. Cheers from Australia!

[eryops]

Love this! Takes me back to my youth in Staten Island!

[NeverthestStateNever]

I love watching you cook I love listening to you describe the techniques and the ingredients. I feel bad I live so far away in Edmonton but we have an excellent Italian Centre that has an amazing deli and other selections similar to yours. You clearly love cooking. I love it when your kids test the results. These look delicious.